2026 Winter Conference Speakers

Scott has been involved with a wide variety of foodservice suppliers for over 35 years including food, disposables and equipment manufacturers. Scott’s experience covers both sales and marketing roles, and he currently is a Territory Manager for Redco Foodservice Equipment, a foodservice rep firm in Illinois.

Valerie Fischer has been a valued member of the Valley View School District Nutrition Services Department since 1999. She has served in several roles, including Nutrition Services Worker and Assistant Manager, before becoming Manager of RCH Elementary in 2018. Valerie is known as a caring and passionate professional who is dedicated to serving students and supporting her team.

Kevin has been involved in K-12 for over 35 years. He has managed accounts ranging from 400 students to being a District Manager of 12 school Districts. Kevin is a member of his purchasing cooperative’s board and a past President of ILSNA and is currently serving as Secretary/Treasurer.

Cheryl’s foodservice career began in high school and evolved from a hospital kitchen to earning a Bachelor of Science in Restaurant, Hotel, and Institutional Management from Purdue University. A ServSafe instructor and manufacturer’s representative, she blends hands-on experience, food safety expertise, and a collaborative approach to deliver trusted foodservice solutions.

Josephine Lauer is a Strategic Consultant and Chef Trainer Manager with Beyond Green Partners (BGP) and the Sustainable Food Institute of America (SFIA). She gained extensive experience in hospitality working in F&B Management for renowned brands Spago, Starwood (W Hotels) and Park Hyatt. In 2002, Josephine joined forces with Chef Greg Christian to launch Organic School Project (OSP), a 501c3 non-profit pilot with Chicago Public Schools installing school gardens, teaching nutrition education and feeding more organic foods in cafeterias. For over 15 years Josephine has been a consultant with BGP and SFIA, guiding institutions towards more from-scratch cooking with locally-sourced foods while remaining cost-neutral and building capacity amongst foodservice management teams. Josephine has a BA in Government from Dartmouth College, an Associates of
Applied Science in Le Cordon Bleu Culinary Arts and Patisserie & Baking from The Cooking and Hospitality Institute of Chicago and is certified in Breath of Fire Reiki Level II. She is a Mother of 3 sons and resides in Chicago, IL.

Jeanine Lopez, is focused on commercial cooking equipment and supplies and has 20 plus years in School Nutrition.  Her passion in food production began in her grandmother’s kitchen, where baking sparked a lifelong appreciation for feeding others.  Today, Jeanine works with school districts nationwide to create efficient, compliant, and sustainable foodservice solutions that support nutritious meals for students.

A Johnson & Wales Baking and Pastry graduate and former 4-Diamond resort chef, Ben has dedicated over a decade to school nutrition. Supporting Illinois and Wisconsin directors through Gordon Food Service, he prioritizes lasting relationships. As a father of twins, his commitment to student health and wellness is deeply personal.  

Jamie Phelps Proctor is Partnership Director with Common Market Great Lakes. With Common Market, and previously with Chicago Local Foods, Jamie has been working to connect food from local and regional farmers to institutions and wholesale customers in the Great Lakes region for more than 11 years.

Jodi Risse is a Registered Dietitian and accomplished leader with nearly 40 years of experience in nutrition and wellness, including more than three decades in public schools and service as Director of Food & Nutrition Services for over 85,000 students in Anne Arundel County Public Schools, where she led operations across 126 schools and implemented innovative programs that improved student participation and meal quality. She is known for building strong relationships, guiding high-performing teams, and promoting healthy lifestyles through effective communication and creative initiatives. A frequent speaker, panelist, and moderator at state and national conferences, Jodi remains deeply involved in professional nutrition associations while continuing her work as a consultant and keynote speaker dedicated to advancing child nutrition, mentoring future leaders, and inspiring healthy communities.

Outside of her professional endeavors, Jodi has been happily married for over 37 years and is the proud mother of two children-one pursuing a career as a Speech Therapist and the other studying to become a Registered Dietitian. She finds joy and balance in spending time near the water- swimming, boating, and fishing. She cherishes all her moments with her family at the beach and the lake.

Greg Smith has a 25-year career in Foodservice Management focused on standards, training, and development of his teams. He has worked as a professional Chef in many venues including Executive Chef in fine dining restaurants, Corporate Chef for chain restaurant concepts, a Private Chef and most recently corporate contract work as a Corporate Executive Chef in both healthcare and education. In 2023, he moved into the manufactures representative side joining Zink to help further his passions for training and supporting the Education & Healthcare markets throughout Illinois. 

After earning a master's degree in education from Wayne State University and a master's degree in public health (MPH does not stand for miles per hour), I began my real education, in the school of hard knocks. My early "speaking" career began as a teacher and football coach at Wayne State University. This is where I learned how to motivate and inspire. I also determined that people learn more when they're having fun, so I use humor to get the message across to my audience.  I have my personal reasons.  Let's face it, life is just a lot easier with a smile on your face and a hearty belly laugh.

Gail Weglarz has served in management with Valley View School District 365U for 25 years, demonstrating consistent dedication, professionalism, and leadership. She mentors future Nutrition Services Managers, maintains excellent attendance, and creates a welcoming, efficient kitchen environment for students. Gail continues to grow professionally through ILSNA and SNA conferences and takes pride in working alongside a dedicated, supportive team.